Slow Cooker Black Bean and Crispy Tacos
A crispy shell complements tender chicken and black beans in this easy-to-make dish. Finish it with the toppings of your choice.
Ingredients
- 1 can (15 ounces) black soybeans, drained and rinsed
- 1 can (10 ounces) tomatoes with mild green chilies
- 1 package (1 pound) boneless, skinless chicken breasts
- 1 package (1¼ ounces) taco seasoning
- 12 taco shells, warm
- Optional toppings: shredded lettuce, cabbage and cheese, chopped tomatoes, sour cream, salsa
Directions
- Spray slow cooker with nonstick cooking spray. Place black soybeans and mild green chilies in slow cooker.
- Place taco seasoning on plate or plastic cutting mat. Coat chicken breast on both sides with taco seasoning. Lay coated chicken on top of black bean and green chilies mixture.
- Sprinkle remaining taco seasoning over chicken.
- Cook on high setting for 1½–2 hours until fork tender.
- Remove chicken and let set about 10 minutes then slice or shred. Using slotted spoon, remove bean mixture to serving bowl.
- To serve, fill taco shells with chicken and bean mixture and desired toppings.
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